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Pork Tenderloin with Biscuits and Gravy

Source of Recipe

From "The Breakfast Book" by Marion Cunningham


Recipe Introduction

"If you are going to be working hard physically, this farm breakfast will fortify you and keep your strength up the whole morning. Hot homemade applesauce is a nice accompaniment."

List of Ingredients

• 12 ¾-inch pork tenderloin pieces (about 2 inches in diameter)
• ½ cup all-purpose flour
• Salt and pepper to taste
• 3 Tbsp bacon fat

Gravy:
• ¼ cup bacon fat
• ¼ cup all-purpose flour
• Salt and pepper to taste
• 2 cups half-and-half


Recipe

Trim any thick pieces of fat from the edges of the tenderloin, but leave a little. Blend together the flour, salt, and pepper on a piece of waxed paper. Dredge each round of pork in the seasoned flour. Shake to remove any excess flour, and place on a pieces of waxed paper.

Melt the 3 tablespoons bacon fat in a 10-inch skillet. When the fat is hot, place the pork pieces in a single layer in the skillet. Brown quickly on each side, lower the heat, and let the pork cook gently for about 5 minutes, or until cooked through. Remove the meat to a heated plate, and cover to keep warm while making the gravy.

To make the gravy, add the ¼ cup bacon fat to the fat left in the skillet that cooked the pork pieces. With a spatula, scrape up all the bits from the bottom of the pan to include in the gravy. Add the flour, salt, and pepper, and over medium heat stir slowly but constantly, cooking the roux until the flour is a nut-brown color. Slowly add the half-and-half, still stirring constantly, and cook over medium-low heat until the gravy is smooth and thickened.

Provide 3 tenderloin pieces for each serving, with biscuits on the side. Encourage everyone to split the biscuits and spoon gravy over them and the pork.

Makes 4 servings.